Recipes with olive oil

Crispy Spanish olive oil cookies spiced with anise, cinnamon, and sesame seeds, finished with sliced almonds. Egg-free, dairy-free, and fragrant with lemon and white wine.

Seared chicken breasts topped with a buttery white wine sauce loaded with tender pears and juicy blueberries. A 40-minute weeknight dinner that feels like a special occasion.

Imam Baldi, a Turkish stuffed eggplant with tomatoes, onions, garlic, basil, and oregano baked until soft and fragrant. A classic Mediterranean vegetable dish that's naturally vegan.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

A classic quick and easy main dish. Ready in a flash, chicken and mushrooms sautéed with garlic in a Marsala wine sauce.

Country chili with TVP is a hearty vegan chili where textured vegetable protein soaks up smoky chili spices like ground meat, simmered with kidney beans, corn, peppers and tomatoes. High-protein and meat-free.

Greek tomato sauce made with fresh and canned tomatoes, red wine, oregano, allspice, and olive oil. A versatile base for lamb, pasta, or baked dishes like pastitsio.

Smoky roasted eggplant mashed with fresh tomato, garlic, and a splash of red wine vinegar. This Odessa-style eggplant caviar is a rustic Russian appetizer that's just as good spread on pita as it is on dark rye bread.

Cauliflower-carrot soup pureed silky smooth with dry sherry, nutmeg, and a squeeze of lime. A light, elegant cream soup without the heavy cream.

When I have abundant seasonal vegetables, I love making this vegetable casserole, and most of the time I just enjoy it with a loaf of good bread. That is all you need for a good meal.

Tender veal cutlets and sautéed mushrooms in a paprika-Marsala cream sauce, spooned over a nutty barley pilaf with shallots and zucchini. A complete one-hour dinner with serious depth.

Venison parmesan, thin-pounded venison steaks breaded with Parmigiano and breadcrumbs, pan-fried, then baked under tomato sauce and melted mozzarella. The classic chicken parm method, hunters' edition.

Moustokouloura: Greek grape-must cookies, vegan, dairy-free, and sweetened with petimezi grape syrup, orange, honey, cinnamon, and clove. Shaped into tiny wreaths and baked until crunchy.

Pasta primavera with zucchini, yellow squash, and bell peppers in a quick tomato-basil sauce over fresh linguine. An Italian vegetable pasta ready in 30 minutes.

One of my favorite Mexican dishes, so many delicious flavors and great textures.

This quick-easy to make potato salad goes deliciously well with roasted lamb, chicken or simple fish dishes.